Udupi Majjige Huli

Ingredients

• 2 cups ash gourd , winter melon, peeled and cut into 1-inch cubes
• 1.5 cups curd (yogurt) , sour whole-milk curd, whisked smooth
• 1/3 cup coconut (fresh grated)
• 1 tbsp chana dal , soaked in water for 30 minutes
• 1 tsp cumin seeds
• 2 green chili
• 1/2 tsp turmeric powder
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1 cup water
• 1.5 tsp salt

Preparation

1. 1

   Place the diced ash gourd in a pot with 1 cup of water, turmeric powder, and 1 teaspoon of salt.

2. 2

   Simmer covered over medium heat for 8 minutes until the ash gourd turns translucent and tender.

3. 3

   Drain the soaked chana dal; place in a blender with the fresh grated coconut, cumin seeds, green chilies, and 3 tablespoons of water.

4. 4

   Grind into a completely smooth, creamy paste.

5. 5

   Add the ground coconut paste to the cooked ash gourd; simmer over medium-low heat for 3 minutes to cook the pulse starches.

6. 6

   Reduce the flame to low and gently pour in the whisked sour curd, stirring continuously.

7. 7

   Warm the stew gently for 2 to 3 minutes until heated through without allowing it to come to a rolling boil.

8. 8

   In a small pan, heat the coconut oil; crackle the mustard seeds, then add curry leaves and hing.

9. 9

   Pour the hot tempering over the stew, remove from heat, and let rest covered for 5 minutes before serving.

In the tradition

Sources & further reading

• ◆ Udupi Sri Krishna Matha Tradition , Madhwa Sampradaya Kitchens

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.